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Wednesday, May 25, 2022
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Recently, a whole column was devoted by Food & Wine online to hummus. I found some recipes I wanted to try and then pass on to my readers. Hummus is a great year-round legume appetizer and very healthy, too—low in fat and calories, high in protein and fiber.

 

My Made-From-Scratch Hummus

  • 3½ cups
  • 1 cup garbanzo beans (chickpeas)
  • 2 t. salt
  • 2 mashed garlic cloves
  • 3 T. olive oil
  • ½ cup tahini
  • Dash chili powder
  • 1 T. olive oil
  • Fresh chopped parsley
  • Olives
  • Paprika

Place beans in a saucepan, cover with water, soak overnight.

Drain, rinse, cover with water, add salt and bring to a boil. Reduce heat and simmer 1½ hours. Drain.

Place in a blender. Add garlic, oil, tahini and chili powder. Puree.

Spread in a shallow dish. Drizzle 1 T. oil on top.n Garnish with fresh chopped parsley, olives and paprika.

 

Roasted Tomato-Basil Hummus

4 servings

This comes from Food & Wine online.

  • 3 large, quartered Roma tomatoes
  • ½ cup plus 1 t. extra virgin olive oil
  • 2 thinly sliced garlic cloves
  • ½ cup packed fresh basil leaves
  • 1½ cups canned, rinsed and drained chickpeas
  • 2 T. freshly squeezed lemon juice
  • Salt and pepper
  • Olive oil

Preheat oven to 400 F. Place tomatoes on a rimmed baking sheet with 1 t. olive oil. Season with salt. Roast for 25 minutes.

Combine roasted tomatoes, garlic, and ¼ cup basil in a food processor and puree until smooth. Add chickpeas, ½ cup olive oil, lemon juice, salt and pepper, and process until combined and smooth. Transfer to a serving dish.

Stack basil leaves and cut in long, thin strips.

Garnish with basil, drizzle with olive oil. Serve with warm pita or over flatbread.

 

Marinated Artichoke Hummus

2 cups

This comes from Food & Wine online.

  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 (12-ounce) jar marinated artichoke hearts, reserving liquid
  • 1 crushed garlic clove
  • ¼ cup olive oil
  • Salt and pepper to taste
  • Olive oil

In a food processor, combine chickpeas, artichoke hearts and 2 T. artichoke marinating liquid.

Process 1 minute and a half. With processor running, slowly pour oil through the food chute for 20 seconds.

Scrape mixture into a bowl, season with salt and pepper. Drizzle with oil.

Serve with pita chips or crudités.


Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem where she leads walks of the Jewish food market, Machaneh Yehudah, in English.

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